This is my go-to chocolate glaze. Because dark, milk, and white chocolate all have different consistencies, the amount of cream added needs to be adjusted for each variety to maintain a glaze-y consistency. It's perfect for glazing everything from cream puffs to cookies to layer cakes—and makes killer drips (see the full article on Drip Consistencies, below). Recipe from my book, The Fearless Baker.
Bake It Up a Notch is a column by Resident Baking BFF Erin Jeanne McDowell. Each month, she'll help take our baking game to the next level, teaching us all the need-to-know tips and techniques and showing us all the mistakes we might make along the way. Today, a very sweet lesson in all things frostings, icings, and glazes. —The Editors
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Basic Chocolate Glaze
about 1 1/2 cups glaze (enough for about 12 pastries or one 8 or 9 inch drippy cake)
1 1/2 cups
(227 g) chopped dark chocolate (I use 60%)
(181 g) heavy cream
Note: For milk chocolate glaze, use ½ cup (121 g) heavy cream. For white chocolate glaze, use 1/3 cup (80 g) heavy cream.
In This Recipe
Place the chocolate in a medium heatproof bowl. In a small saucepan, bring the cream to a boil over medium heat.
Pour the hot cream over the chocolate and let sit for 15 seconds undisturbed, then stir, beginning in the center of the bowl with small circular motions and widening the circles until the ingredients are uniformly combined and the ganache is smooth.
Let the ganache cool slightly before using. If you make it ahead, you’ll need to gently warm the ganache (over a double-boiler is best).
I always have three kinds of hot sauce in my purse. I have a soft spot for making people their favorite dessert, especially if it's wrapped in a pastry crust. My newest cookbook, The Book on Pie, is out on November 10th, 2020.